Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, easy pan-fried chicken breast and japanese leek. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Easy pan-seared chicken breasts is one of my favorite ways to make chicken. You pan fry chicken right in the skillet. So that you can enjoy crunchy crust and To make this pan seared chicken, make sure to use thin boneless skinless chicken breasts.
Easy Pan-Fried Chicken Breast and Japanese Leek is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Easy Pan-Fried Chicken Breast and Japanese Leek is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have easy pan-fried chicken breast and japanese leek using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Easy Pan-Fried Chicken Breast and Japanese Leek:
- Prepare 1 portion Chicken breast
- Prepare 1 Japanese leek
- Make ready 1 tbsp ☆Sake
- Make ready 1 tbsp ☆Mayonnaise
- Make ready 1 rounded tablespoon ☆Soy sauce
- Prepare 4 tbsp ☆All-purpose flour
- Take 1 thumb-sized piece ☆Ginger (grated)
This pan-fried chicken breast recipe is the most used recipe in our family. It's simple, easy and crazy quick to make. The recipe is so easy that even a child can successfully make it. This is so simple and extremely easy.
Steps to make Easy Pan-Fried Chicken Breast and Japanese Leek:
- Roughly chop the Japanese leek.
- Remove the skin from the chicken breast and cut diagonally.
- Cut into strips.
- Turn 90° and cut into 5 mm-1 cm cubes.
- Mix the Japanese leek and all the ☆ ingredients in a bowl.
- Mix well.
- Pour a generous amount of oil into a frying pan. Drop in spoonfuls of the mixture, shaping them into bite-sized pieces with a spoon and fry over medium heat.
- Brown both sides. When the meat is cooked through, it's done. Enjoy with a drizzle of ponzu sauce.
- Note: First, fry a spoonful of the mixture to see if it's too runny. If it is, add more flour to thicken.
I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness. Take a break from chicken breasts and make this sheet pan recipe from Boulder Locavore with chicken thighs. They're juicy, tender, and oh so flavorful—especially when combined with lemon and rosemary. Panko breadcrumbs are Japanese style breadcrumbs that are really just made from bread without crust.
So that’s going to wrap it up with this exceptional food easy pan-fried chicken breast and japanese leek recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
